Milk Boiled Corn

8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Milk Boiled Corn is an easy side dish boiled with water, milk, butter and salt until it is sweet, tender and buttery in less than 20 minutes!

Corn recipes are the flavor of summer, we make so many different side dishes from it, like Corn SuccotashMexican Corn Salad and Corn Salsa.

Milk Boiled Corn


The next time you head to the farmer’s market and pick up sweet corn, you should boil them in milk and butter to infuse them with a rich, creamy flavor. If you boil corn on the cob this way, you won’t have to try to mash an extra pat of butter onto it with a fork when you sit down to eat.

Some people avoid corn because of its carbohydrates but corn is actually a rich source of vitamin A and vitamin C. I find the best corn is usually fresh but I’ve also made the recipe with frozen ears of corn and the kids have loved it too.

The great thing about cooking corn on the cob this way is that you can give it so much flavor without having to increase the prep or cooking time. This is an easy recipe that doesn’t take long at all to make and has all the delicious flavors of your favorite KFC Corn on the Cob.

KFC Corn on the Cob is actually boiled in a buttery milk mixture which is why the flavors are so naturally buttery. I promise you KFC isn’t using super sweet corn.


  • Pour the water, milk, unsalted butter and salt into a large pot and bring everything to a boil.
  • Husk the fresh sweet corn or use already shucked corn to the boiling water.
  • Let the corn cook for 10-12 minutes then remove and serve.


  • Avocado: Dice an avocado and mix it together with some pico de Gallo and lime juice. Then add corn from your boiled cobs for a delicious, rich guacamole that you can whip up fast.
  • BBQ: Cut the kernels off and mix them with a splash of BBQ sauce for a tasty side that is great for summer cook outs.

Milk Boiled Corn in a yellow pan


  • Bacon Brown Sugar Smokies: If you want a quick and easy appetizer that tastes great and will impress your guests, this is an easy recipe that looks gourmet.
  • Bacon Wrapped Hot Dogs: Absolutely everything is better with bacon, including the classic hot dog. Cook these up and add some of your favorite garnishes to enjoy at your next BBQ or grilling adventure.

More easy summer side dishes:


  • Corn comes from a grass called teosinte and the edible part of it used to only be about as long as your thumb.
  • Although Americans usually refer to it as corn, the rest of the world and modern scientists prefer to call it maize. Why is that? Because maize refers to a specific plant while the term corn has been used for so many different grains over the years that it’s really hard to keep track of what every one is talking about.
  • You may think that you’re eating the fruit part of the plant when you boil up an ear of corn but it is actually the flower. The corn husks are the petals of the flower, which is why they’re so easy to shuck.
  • It doesn’t matter where it comes from or what species of corn it is, every ear of corn will always have an even number of rows. If you don’t believe me, feel free to start counting them.
  • Even though there are thousands of species of maize, people tend to prefer to eat sweet corn. It is considered the best corn for human consumption.


  • Serve: Because of the butter and milk in the recipe you shouldn’t leave the ears of corn out at room temperature for longer than 2 hours.
  • Store: Your leftovers will be good in an airtight container in the fridge for about 4 days.
  • Freeze: freeze your boiled corn once it has cooled down and it will last you up to 12 months.

Milk Boiled Corn from above

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Milk Boiled Corn

Milk Boiled Corn is an easy side dish boiled with water, milk, butter and salt until it is sweet, tender and buttery in less than 20 minutes!
Yield 8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 8 cups water
  • 1 cup milk
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 8 ears corn


  • Add the water, milk, butter and salt to a large pot and bring to a boil.
  • Add the corn with tongs to the pot of water and milk, boiling the corn for 10-12 minutes before removing from the boiling water and letting cool for 5 minutes.


Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 366mg | Potassium: 44mg | Sugar: 2g | Vitamin A: 233IU | Calcium: 46mg

Milk Boiled Corn on the cob

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I usually make my corn in the oven, but I was not in the mood. I added some garlic paste to the pot for some extra pizzaz- very easy recipe, thank you!

  2. Have tried this! Dont waste the milk! Makes no difference at all. Research then try microwaving corn….sooooo much easier and better than boiling in water or milk any day!

  3. It sounds delicious, can’t wait to try it. One question, what kind of milk do you use? Whole, 2% or something else?

  4. I was so intrigued with this recipe when I found it. I knew I had to try it because my kids love corn. This did not disappoint! Thank you!

  5. I’ve never heard of this method of cooking corn, but it sounds amazing! Can’t wait to try it with fresh corn from my parent’s garden.

    1. I use a Cuisinart MSC-600 3-In-1 Cook Central 6-Quart Multi-Cooker. So glad you’re enjoying the site.